SMALL BITES: Catawba Brewing Co.’s new plan

FROM SCRATCH: A rendering of Catawba Brewing Co.’s planned facility at 2 Fairview Road. The building will feature a second-floor tasting room with a mezzanine overlooking the brewing area. Courtsy of Catawba Brewing Co.

Catawba Brewing Company’s new plan

Catawba Brewing Co. kicked off the new year with the announcement that it is moving ahead with plans to open a second brewery and tasting room in Asheville.

The Morganton-based company had begun renovations on a building at 2 Fairview Road in the Biltmore Village area last summer before city of Asheville officials halted the project due to permitting issues. The company now plans to proceed by demolishing the existing structure and building a brand-new, two-story brewery and tasting room with outdoor beer gardens. Construction should begin in February, with a projected completion date of midsummer.

In the meantime, starting in early February, beer lovers will be able to enjoy Catawba brews at a temporary tasting room that will be set up in an old strip mall at 63 Brook St., across the street from the construction site. The company has already hired an Asheville manager and plans to release its next seasonal beer, LeSexxxy Saison, at the temporary location in March.
catawbabrewingco.com

TV-themed beer dinner at Lexington Avenue Brewery

The LaB is planning a fun mix of food, brews and TV with a beer dinner on Feb. 4. The evening will kick off at 6:30 with LaB cream-ale beer-mosas and amuse-bouche followed by six courses with beer pairings.

An interesting twist is that Chef Mike Fisera will craft each course as an homage to a different popular TV show. There will even be a course honoring commercial breaks. What Fisera plans to prepare is under wraps, but the menu looks intriguing, to say the least. Course offerings include Bow & Marrow, inspired by Walking Dead; Scientific METH-od, inspired by Breaking Bad; and Hot Ham Water, a tribute to Arrested Development. The menu will incorporate LaB’s own farm-raised beef, house-cured bacon, seafood and creative desserts. Featured programs will be shown on LaB’s big-screen TV as the courses come out.

Manager Jeff Urban says the menu is being planned with omnivores in mind, so it’s not “vegetarian-approved.” Tickets are $40 each or $70 for couples. LaB will add a second dinner on Feb. 5 if interest is high. Guests must be at least 21 years old. Get tickets at LaB or call 252-0212.
lexavebrew.com

Nona Mia does lunch

In addition to its regular evening hours, Nona Mia Italian Kitchen is now open for lunch. As of Jan. 13, the Haywood Road restaurant's dining room offers counter service between the hours of 11 a.m. and 3 p.m. Monday–Friday. The new menu features pizzas, soups and salads, but a highlight is Chef Peter Affatato's creative artisan sandwiches. Choices include house-roasted meats on house-baked bread, club sandwiches with house-cured bacon, a Nona Mia version of New Orleans muffaletta and vegetarian selections such as handmade falafel and wood-roasted portabella mushroom.

Toast Asheville

The Asheville Art Museum will host Toast Asheville: A Taste of Beer, Wine and Spirits 5:30-8:30 p.m. Feb. 6. The event will highlight a selection of Asheville-area beverages along with offerings from local restaurants. There will be live music in the museum's atrium and a silent auction featuring art, gift packages and locally made wine and beer. Proceeds from the event will benefit Asheville Art Museum's exhibition and education programs. Advance tickets are $30 for museum members and $35 for nonmembers, or $40 at the door. Call for 253-3227 for reservations.

Ashevilleart.org

185 King Street to add food

Brevard music venue 185 King Street is in the early planning stages of adding food service. “We are in the beginning processes of adding food in some capacity,” says Marketing Director Kristin Johns. “We have a building that we are slowly gutting. We are also throwing around the idea of a smaller kitchen in the pre-existing building, and adding a wood-fired pizza oven/smoker/griller to our patio area.” At this point, plans are still forming. More details to come.